Wet:

• 1 cup unsweetened applesauce {I used homemade}
• 1½ cups maple syrup
• ¼ cup olive oil
• 1 tbsp pure vanilla extract
• 1 tsp almond extract
• 1 tbsp lemon juice
• ¼ cup water or non-dairy milk

Dry:

• 2½ cups of my gluten-free flour blend {1 cup brown rice flour, ¾ cup tapioca starch, ¾ cup sweet rice flour, ¾ tsp guar gum} {or if using a store-bought mix, I recommend using 2¼ cups Pamela's Artisan Flour Blend}
• 1 tbsp cinnamon
• ¼ tsp of each of the following: allspice, nutmeg
• ⅛ tsp of each of the following: cloves, cardamom
• dash of salt
• 1 tsp baking soda

Fold-Ins:

• 8 oz fresh or frozen cranberries -- tossed with 2 tbsp of gluten-free flour {I used fresh} {the flour just helps keep the cranberries from sinking to the bottom -- it is optional though}.

Topping:

• Optional: some non-dairy powdered milk for dusting {or powdered sugar if you prefer}